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Monday, March 23, 2009

2009 James Beard Nominees Announcements

posted by snekse
James Beard Logo
Nominees and special honorees for the 2009 James Beard Foundation Awards were announced today. UPDATING AS THE NEWS COMES IN!!!

Once again, good luck to chef Colby Garrelts of Bluestem who was nominated in the BEST CHEF: MIDWEST category. Hopefully third time really is the charm. Unfortunately none of the chefs from the Nebraska, Iowa, South Dakota region made the cut, but considering the competition, I'm not surprised. Regardless, congratulations to the following chefs for making the semi-finalists list: Jennifer Coco, The Flatiron Cafe, Omaha, NE; M.J. Adams, The Corn Exchange, Rapid City, SD; George Formaro, Centro, Des Moines, IA; Enosh Kelly, Bistro Montage, Des Moines, IA; Steve Logsdon, Basil Prosperi’s Lucca, Des Moines, IA.

And this year's Lifetime Achievement Award went to Ella Brennan of the Brennan Family of Restaurants, which includes Commander’s Palace.

2009 James Beard Foundation Restaurant and Chef Awards

OUTSTANDING RESTAURATEUR AWARD

A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least ten years.

Tom Douglas
  Tom Douglas Restaurants
  Seattle, WA
Keith McNally
  Balthazar, Lucky Strike, Morandi, Pastis, Pravda, and Schiller's Liquor Bar
  NYC, NY
Richard Melman
  Lettuce Entertain You Enterprises
  Chicago, IL
Drew Nieporent
  Myriad Restaurant Group
  NYC, NY
Stephen Starr
  Starr Restaurant Organization
  Philadelphia, PA

OUTSTANDING CHEF AWARD

Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as a chef for at least the past five years.

José Andrés
  Minibar, Washington, D.C.
Dan Barber
  Blue Hill, NYC, NY
Tom Colicchio
  Craft, NYC, NY
Suzanne Goin
  Lucques, Los Angeles, CA
Paul Kahan
  Blackbird, Chicago, IL

OUTSTANDING RESTAURANT AWARD

A restaurant in the United states that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least ten consecutive years.

Babbo, NYC
  Chef/Owner: Mario Batali, Owner: Joe Bastianich
Boulevard, San Francisco
  Chef/Owner: Nancy Oakes, Owner: Pat Kuleto
Fore Street, Portland, ME
  Chef/Owner: Sam Hayward, Owner: Victor Leon and Dana Street
Highlands Bar & Grill, Birmingham, AL
  Chef/Owner: Frank Stitt
Jean Georges, NYC
  Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez

BEST NEW RESTAURANT

A restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

The Bazaar, Los Angeles
  Chef/Owner: José Andrés, Owner: Sam Narian and Philippe Starck
Corton, CITY
  Chef/Owner: NAME, Owner: NAME
L2O, Chicago
  Chef/Owner: Laurent Gras, Owner: Richard Melman
Momofuku Ko, NYC
  Chef/Owner: David Chang
Scarpetta, NYC
  Chef/Owner: Scott Conant

RISING STAR CHEF OF THE YEAR AWARD

A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Nate Appleman
  A16, San Francisco, CA
Sean Brock
  McCrady's, Charleston, SC
Johnny Monis
  Komi, Washington, D.C.
Gabriel Rucker
  Le Pigeon, Portland, OR
Michael Solomonov
  Zahav, Philadelphia, PA
Sue Zemanick
  Gautreau's, New Orleans, LA

OUTSTANDING PASTRY CHEF AWARD

A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past five years.

Gina DePalma
  Babbo
  NYC, NY
Kamel Guechida
  Joël Robuchon
  Las Vegas, NV
Pichet Ong
  P*ong
  NYC, NY
Nicole Plue
  Redd
  Yountville, CA
Mindy Segal
  Mindy's HotChocolate
  Chicago, IL

OUTSTANDING WINE SERVICE AWARD

A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least five years.

Bin 36, Chicago
  Wine Director: Brian Duncan
Blackberry Farm, Walland, TN
  Wine Director: Andy Chabot
Le Bernardin, NYC
  Wine Director: Aldo Sohm
Patina, Los Angeles
  Wine Director: Eric Espuny
Picasso at Bellagio, Las Vegas
  Wine Director: Robert Smith

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD

A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years.

Dale DeGroff
  Dale DeGroff Co., Inc.
  NYC, NY
Merry Edwards
  Merry Edwards Wines
  Sebastopol, CA
Garrett Oliver
  The Brooklyn Brewery
  Brooklyn, NY
John and Doug Shafer
  Shafer Vineyards
  Napa, CA
Julian P. Van Winkle
  Old Rip Van Winkle Distillery
  Louisville, KY

OUTSTANDING SERVICE AWARD

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past five years.

Daniel
  NYC
  Owners: Daniel Boulud and Joel Smilow
Emeril’s New Orleans
  New Orleans
  Owner: Emeril Lagasse
La Grenouille
  NYC
  Owners: Charles Masson and Giséle Masson
Spiaggia
  Chicago
  Owner: Larry Levy
Vetri
  Philadelphia
  Owners: Marc Vetri and Jeff Benjamin

BEST CHEFS IN AMERICA

Presented by American Express®
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past five years. The three most recent years must have been spent in the region where chef is presently working.

BEST CHEF: PACIFIC (CA, HI)
Jeremy Fox
  Ubuntu ~ Napa, CA
Douglas Keane
  Cyrus ~ Healdsburg, CA
Loretta Keller
  Coco500 ~ San Francisco
David Kinch
  Manresa ~ Los Gatos, CA
Daniel Patterson
  Coi ~ San Francisco

BEST CHEF: MID-ATLANTIC (DC, DE, MD, NJ, PA, VA)
Cathal Armstrong
  Restaurant Eve ~ Alexandria, VA
Jose Garces
  Amada ~ Philadelphia
Peter Pastan
  Obelisk ~ Washington, D.C.
Maricel Presilla
  Cucharamama ~ Hoboken, NJ
Vikram Sunderam
  Rasika ~ Washington, D.C.

BEST CHEF: MIDWEST (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker
  112 Eatery ~ Minneapolis
Gerard Craft
  Niche ~ St. Louis, MO
Colby Garrelts
  Bluestem ~ Kansas City, MO
Tim McKee
  La Belle Vie ~ Minneapolis
Alexander Roberts
  Restaurant Alma ~ Minneapolis

BEST CHEF: GREAT LAKES (IL, IN, MI, OH)
Koren Grieveson
  Avec ~ Chicago
Arun Sampanthavivat
  Arun's ~ Chicago
Bruce Sherman
  North Pond ~ Chicago
Michael Symon
  Lola ~ Cleveland
Alex Young
  Zingerman's Roadhouse ~ Ann Arbor, MI

BEST CHEF: NEW YORK CITY (FIVE BOROUGHS)
Michael Anthony
  Gramercy Tavern
Terrance Brennan
  Picholine
Wylie Dufresne
  WD-50
Gabrielle Hamilton
  Prune
Gabriel Kreuther
  The Modern

BEST CHEF: NORTHEAST (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans
  Hugo's ~ Portland, ME
Clark Frasier and Mark Gaier
  Arrows ~ Ogunquit, ME
Michael Leviton
  Lumiére ~ West Newton, MA
Tony Maws
  Craigie on Main ~ Cambridge, MA
Marc Orfaly
  Pigalle ~ Boston

BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)
Maria Hines
  Tilth ~ Seattle
Joseba Jiménez de Jiménez
  The Harvest Vine ~ Seattle
Ethan Stowell
  Union ~ Seattle
Cathy Whims
  Nostrana ~ Portland, OR
Jason Wilson
  Crush ~ Seattle

BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV)
Hugh Acheson
  Five and Ten ~ Athens, GA
Linton Hopkins
  Restaurant Eugene ~ Atlanta
Mike Lata
  Fig ~ Charleston, SC
Bill Smith
  Crook's Corner ~ Chapel Hill, NC
Bob Waggoner
  Charleston Grill ~ Charleston, SC

BEST CHEF: SOUTHWEST (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta
  Bartolotta Ristorante di Mare at Wynn Las Vegas
Sharon Hage
  York Street ~ Dallas
Ryan Hardy
  Montagna at the Little Nell ~ Aspen, CO
Claude Le Tohic
  Joël Robuchon at MGM Grand Hotel & Casino Las Vegas
Andrew Weissman
  Le Rêve ~ San Antonio

BEST CHEF: SOUTH (AL. AR, FL, LA, MS)
Zach Bell
  Café Boulud at the Brazilian Court ~ Palm Beach, FL
John Currence
  City Grocery ~ Oxford, MS
John Harris
  Lilette ~ New Orleans
Douglas Rodriguez
  Ola ~ Miami Beach, FL
Michael Schwartz
  Michael’s Genuine Food & Drink ~ Miami

2009 James Beard Foundation America’s Classics Awards

Arnold's Country Kitchen
  605 8th Ave. S., Nashville, TN?
  Owner(s): Jack and Rose Arnold
Meat-and-threes—that’s what Arnold’s Country Kitchen is all about. Owner Jack Arnold, who favors overalls and bow ties, has been in charge with his wife, Rose, since 1983, and it’s his fried green tomatoes, creamy banana pudding, and made-to-order cornbread that keep Nashville residents coming back for more. Patrons love his succulent roast beef and crisp fried chicken, too, but many are just as likely to forgo the meat and go all sides—that’s how good Jack’s freshly made dishes are. Frequented by country stars, downtown business-types, and ordinary folks looking for an affordable and delicious meal, Arnold’s is among the best Southern plate lunch spots in the nation.

Breitbach's Country Dining
  563 Balltown Rd, Sherrill, IA
  Owner(s): Mike Breitbach
In business since 1852 and touted as Iowa’s oldest bar and restaurant, Breitbach’s Country Dining has been owned and operated by the same family for five generations. Love for Breitbach’s goes well beyond a hankering for the restaurant’s excellent fried chicken, bacon-wrapped pork chops, and mouth-watering pies. This adoration was put to the test on Christmas Eve 2007, when a fire destroyed the eatery’s original building. Faced with the daunting task of starting over, the community rallied around the eatery and a slew of volunteers pitched in to rebuild the restaurant, doing so in a record 69 days. Unbelievably, less than six months later, the restaurant burnt to the ground again. Spirit unbroken, Breitbach’s is once again being rebuilt and will soon be serving its signature dishes to hungry regulars.

Mustache Bill's Diner
  8th St & Broadway, Barnegat Light, NJ
  Owner(s): Bill Smith
These days, the food at diners is all too often of poor to middling quality. But not at Mustache Bill's. For over 35 years, owner Bill Smith has made everything on the diner’s menu from scratch—refusing to buy anything premade. It’s the homemade, straight from the heart cooking that makes Mustache Bill’s a must-stop destination on the Jersey Shore for both the fishing community regulars and the summertime beach-goers. From roasted-that-day turkey, ham, and beef to legendary pancakes and hand-cut home fries, it is no surprise that the crowds are huge: Mustache Bill's does 1,000 covers on a typical summer day, and it's only open 6:00 a.m. to 3:00 p.m.

Totono's
  1524 Neptune Ave., Brooklyn, NY
  Owner(s): Lawrence Ciminieri
A stone’s throw from the Cyclone, Totonno’s has been serving amazing Neapolitan-style pies for over 80 years. In 1924, one of New York’s first master pizzaiolas, Anthony “Totonno” Pero, left his job making pizzas at Lombardi’s to open a Coney Island pizzeria, and Totonno’s has been in his family ever since. Lawrence Ciminieri, the fourth generation now in charge, hasn’t strayed from the original recipe—each pizza is made with imported Italian San Marzano tomatoes, fresh, locally made mozzarella, yeast, flour, salt, and not much else. The last—and perhaps most important—component is the oven. Totonno’s original coal-fired oven creates a distinct and flavorful char on the crust that cult pizza lovers crave.

Yank Sing
  101 Spear St, San Francisco
  Owner(s): Vera Chan-Waller
Henry Chan has made it his life’s work to “uplift dim sum.” At San Francisco’s Yank Sing he has been serving dim sum classics like har gow and Shanghai dumplings alongside newer innovations like phoenix shrimp and cabbage salad with honeyed walnuts to thousands of diners every day for over half a century. His mother opened Yank Sing’s original Chinatown location in 1958. Even as a young man, Henry knew what the restaurant needed to do in order to set itself apart, expand its appeal, and reach a larger audience. By moving to the financial district and creating a more upscale atmosphere, Yank Sing became a favorite among San Francisco’s movers and shakers and a must-visit restaurant for tourists. Now a third generation is at the restaurant’s helm. Henry’s daughter Vera Chan-Waller is in the kitchen every day, ensuring that Yank Sing maintains its high standards and traditions—and keeps growing along with the Bay Area’s vibrant food culture.

COOK BOOK AWARDS

American Cooking
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans edited by Marcelle Bienvenu and Judy Walker
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose

Baking
BakeWise: The Hows and Whys of Successful Baking by Shirley O. Corriher
Baking for All Occasions by Flo Braker
The Art and Soul of Baking by Sur La Table and Cindy Mushet

Beverage
The Harney and Sons Guide to Tea by Micahel Harney
The Wines of Burgundy by Clive Coates
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine by by Stephen Kolpan, Brian H. Smith, and Michael A. Weiss

Cooking from a Professional Point of View
Alinea by Grant Achatz
The Big Fat Duck Cookbook by Heston Blumenthal
Under Pressure: Cooking Sous Vide by Thomas Keller

General Cooking
How to Cook Everything (10th Anniversary Edition) by Mark Bittman
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart
The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild

Healthy Focus
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah M. Schneider, with Jesús González
EatingWell for a Healthy Heart Cookbook by Philip A. Ades, M.D. and the editors of EatingWell magazine
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger

International
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid
Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen
Southeast Asian Flavors by Yuji Wakiya

Photography
The Big Fat Duck Cookbook by Heston Blumenthal
Decadent Desserts
Haute Chinese Cuisine from the Kitchen of Wakiya by Yuji Wakiya

Reference and Scholarship
Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson
The Flavor Bible by Andrew Dornenburg and Karen Page
The Science of Good Food by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.

Single Subject
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
Mediterranean Fresh by Joyce Goldstein
The Best Casserole Cookbook Ever by Beatrice Ojakangas

Writing and Literature
In Defense of Food by Michael Pollan
Shark's Fin Soup and and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
Raising Steaks: The Life and Times of American Beef by Betty Fussell


OTHER MEDIA AWARDS


Newspaper Feature about Restaurants and/or Chefs: Monica Eng/Phil Vettel(Chicago Trib), Katy McLaughlin (WSJ), Tom Sietsema (The Wash Post)

Newspaper Feature w/o Recipes: Monica Eng (Chicago Tribune), Kristen Hinman (Riverfront Times), and Craig LaBan (The Philadelphia Inquirer)

Newspaper Feature w/ Recipes: Rebekah Denn (Seattle Post-Intelligencer), David Leite (New York Times), Kathleen Purvis (Charlotte Observer)

Newspaper Food Section: Chicago Tribune, San Francisco Chronicle, and The Washington Post

Magazine Feature Writing about Restaurants and/or Chefs: Ruth Reichl (Gourmet), Alan Richman (Departures), Anya von Bremzen (Food & Wine)

Magazine Feature with Recipes: Edna Lewis (Gourmet)*published posthumously, David Dobbs and John Ash (EatingWell), James Peterson (Saveur)

Magazine Feature Writing w/o Recipes: Alan Richman (GQ), Patricia Sharpe (Texas Monthly), Monique Truong (Gourmet)

Restaurant Reviews: Jonathan Gold (LA Weekly), Adam Platt (New York Magazine), and Tom Sietsema (The Washington Post)

Nutrition/Food-Related Issues: Barry Estabrook (Gourmet), Mark Adams, et al (New York Magazine), Rachael Moeller Gorman (EatingWell)

Food-Related Columns: Dorie Greenspan (Bon Appétit), Corby Kummer (The Atlantic), and Laura Shapiro (Gourmet.com)

Writing on Spirits, Wine, or Beer: Jon Bonné (San Francisco Chronicle), Jay McInerney (Men’s Vogue), Alan Richman (GQ)

Website Focusing on Food, Beverage, Restaurant, or Nutrition: Chow.com, Epicurious.com, and Gourmet.com

Multimedia: Ruth Reichl (Gourmet.com): Gourmet Cookbook Club and The Test Kitchen; Mike Sula (Chicagoreader.com): Whole Hog Project

Food Blogs: The BA Foodist, Hunter Angler Gardener Cook, Our One-Block Diet

MFK Fisher Distinguished Writing Award: Celia Barbour (O, The Oprah Magazine), Aleksandra Crapanzano (Gourmet), Alan Richman (GQ)

Television Food Segment: ABC News, Nightline: Platelist, CBS News Sunday Morning: In a Pinch, ABC 7 News Friday Night Special: Hungry Hound

TV Show: Lidia’s Italy: Sweet Napoli; Château Dinner: A French Food at Home Special; and We Live to Eat: New Orleans’ Love Affair with Food

Web/Radio: Living Today (MSL Radio): José Andrés; Graperadio.com: Thomas Jefferson & Wine; Leonard Lopate (WNYC): 3-Ingredient Challenge

Video Webcast: School Lunch Revolutionary (Chow.com), Art of Blending (Graperadio.com), Savoring the Best of World Flavors (Ciaprochef.com)

Restaurant Design: Thomas Schlesser (Publican), Thomas Schlesser (Bar Boulud),and Philippe Starck/Bruno Barrione/Theresa Fatino (The Bazaar)

Restaurant Graphics: Jason Pickleman/Donald Madia (Publican), Denise Korn/Javier Cortés/Bryant Ross (Corner Office), Steven Solomon (Terroir)

The 2009 inductees into the Who’s Who of Food & Beverage are: David Burke, John T. Edge, Dorothy Cann Hamilton, Betty Fussell, Clark Wolf

You can read more details on the James Beard Foundation Awards website.

RELATED LINKS:
2008 James Beard Award Winners
2007 James Beard Award Winners

Grant Achatz: Alinea
Fat: An Appreciation of a Misunderstood Ingredient, With Recipes
Grant Achatz' Alinea Book

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Monday, June 09, 2008

2008 JAMES BEARD WINNER

posted by snekse
James Beard Logo
And the winner is...

In my opinion, Joe Bastianich & Mario Batali, for receiving the Outstanding Restaurateur Award which was an insanely competitive category this year. Congrats to chef Grant Achatz @ Alinea in Chicago who's been racking up praise left and right, including his James Beard Award as Best Chef: Great Lakes for 2007. And a really big congrats to Adam Siegel for winning Best Chef: Midwest amongst some tough competition. Way to put Wisconsin on the culinary map for something other than cheese and beer.

Other notable winners include...

2008 James Beard Foundation Restaurant and Chef Awards

Outstanding Restaurateur:
  Joe Bastianich/Mario Batali @ Babbo Ristorante e Enoteca
Outstanding Chef:
  Grant Achatz @ Alinea
Outstanding Pastry Chef:
  Elisabeth Prueitt and Chad Robertson @ Tartine Bakery
Outstanding Restaurant:
  Danny Meyer @ Gramercy Tavern
Outstanding Service:
  Terra, St. Helena, CA
Outstanding Wine Service:
  John Ragan @ Eleven Madison Park
Outstanding Wine & Spirits Professional:
  Terry Theise @ Terry Theise Estate Selections

Best New Restaurant:
   Central Michel Richard, Washington, DC

Rising Star Chef of the Year:
  Gavin Kaysen @ Café Boulud, NYC

Best Chef Awards:

2008 James Beard Foundation America’s Classics Awards

See the list here.

James Beard Foundation Books Awards

COOKBOOK OF THE YEAR: Hugh Fearnley-Whittingstall
The River Cottage Meat Book

COOKBOOK HALL OF FAME: Paula Wolfert
Couscous and Other Good Food from Morocco

ASIAN COOKING: Niloufer Ichaporia King
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

BAKING AND DESSERT: Peter Reinhart
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

PROFESSIONAL POINT OF VIEW: The French Culinary Institute with Judith Choate
The Fundamental Techniques of Classic Cuisine

ENTERTAINING: Trish Magwood
Dish Entertains: Everyday Simple to Special Occasions

GENERAL: James Peterson
Cooking

HEALTHY FOCUS: Jean Harvey-Berino with Joyce Hendley and the Editors of EatingWell
The EatingWell Diet

INTERNATIONAL: Anne Willan
The Country Cooking of France

PHOTOGRAPHY: France Ruffenach (Photographer)
The Country Cooking of France

REFERENCE: Rowan Jacobsen
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America

SINGLE SUBJECT: David Wondrich
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar

James Beard Foundation Journalism Awards

Website: Epicurious.com
Multimedia Writing: Grub Street @ nymag.com
  by Josh Ozersky and Daniel Maurer
Television Food Special: Top Chef Holiday Special
Television Show: Gourmet's Diary of a Foodie
Webcast: Stewards of the Land @ GrapeRadio.com

Who's Who of Food & Beverage in America

  • Dan Barber ~ Chef/Owner: Blue Hill
  • Anthony Bourdain ~ Author and Chef
  • Nancy Oakes ~ Chef: Boulevard, San Francisco
  • Russ Parsons ~ Writer, The Los Angeles Times
  • Zanne Early Steward ~ Former Executive Food Editor, Gourmet
  • Steve Sullivan ~ Founder/Owner, Acme Bread Company
RELATED LINKS:
2008 JAMES BEARD NOMINEES ANNOUNCED
RESTAURANT REVIEW: Alinea, Chicago, IL
2008 James Beard Foundation Award Winners
Live blogging coverage of the awards

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Monday, March 24, 2008

2008 JAMES BEARD NOMINEES ANNOUNCED

posted by snekse
James Beard Logo
Nominees and special honorees for the 2008 James Beard Foundation Awards were announced today. ***UPDATE*** See the 2009 James Beard Nominee Announcement

Once again, good luck to chef Colby Garrelts of Bluestem who was nominated in the BEST CHEF: MIDWEST category.

And this year's Lifetime Achievement Award went to Fritz Maytag for his work at Anchor Brewing Company of San Francisco and Maytag Dairy Farms in Iowa (think Bleu Cheese).

2008 James Beard Foundation Restaurant and Chef Awards

OUTSTANDING RESTAURATEUR AWARD

Presented by Waterford Wedgwood
A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least ten years.

Joe Bastianich/Mario Batali
  Babbo Ristorante e Enoteca
  NYC
Tom Douglas
  Tom Douglas Restaurants
  Seattle
Richard Melman
  Lettuce Entertain You Enterprises
  Chicago
Wolfgang Puck
  The Wolfgang Puck Fine Dining Group
  Beverly Hills, CA
Jean-Georges Vongerichten
  Jean-Georges Management LLC
  NYC

OUTSTANDING CHEF AWARD

Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as a chef for at least the past five years.

Grant Achatz
  Alinea, Chicago
José Andrés
  Minibar, Washington, DC
Dan Barber
  Blue Hill, NYC
Suzanne Goin
  Lucques, Los Angeles
Frank Stitt
  Highlands Bar & Grill
  Birmingham, AL

OUTSTANDING RESTAURANT AWARD

Presented by S.Pellegrino®
A restaurant in the United states that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least ten consecutive years.

Boulevard, San Francisco
  Chef/Owner: Nancy Oakes, Owner: Pat Kuleto
Campanile, Los Angeles
  Chef/Owner: Mark Peel
Gramercy Tavern, NYC
  Owner: Danny Meyer
Jean Georges, NYC
  Chef/Owner: Jean-Georges Vongerichten
The Slanted Door, San Francisco
  Chef/Owner: Charles Phan

BEST NEW RESTAURANT

Presented by Lexus
A restaurant opened in 2007 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

Anthos, NYC
  Chef/Owner: Michael Psilakis, Owner: Donatella Arpaia
Central Michel Richard, Washington, DC
  Chef/Owner: Michel Richard
Fearing's at the Ritz Carlton, Dallas
  Chef/Owner: Dean Fearing
  The Ritz-Carlton, Dallas
Osteria Mozza, Los Angeles
  Chef: Matt Molina
  Owners: Nancy Silverton, Mario Batali, Joseph Bastianich
Osteria, Philadelphia
  Chef/Owners: Marc Vetri, Jeff Michaud, Owner: Jeff Benjamin

RISING STAR CHEF OF THE YEAR AWARD

A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Nate Appleman
  A 16, San Francisco
Sean Brock
  McCrady's, Charleston, SC
Gavin Kaysen
  Café Boulud, NYC
Johnny Monis
  Komi, Washington, DC
Matt Molina
  
Osteria Mozza, Los Angeles
Gabriel Rucker
  Le Pigeon, Portland, OR

OUTSTANDING PASTRY CHEF AWARD

Presented by All-Clad Metalcrafters
A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past five years.

Gina DePalma
  Babbo Ristorante e Enoteca
  NYC
Pichet Ong
  P*ONG, NYC
Nicole Plue
  Redd, Yountville, CA
Elisabeth Prueitt and Chad Robertson
  Tartine Bakery
  San Francisco
Mindy Segal
  HotChocolate
  Chicago

OUTSTANDING WINE SERVICE AWARD

Presented by Waterford Crystal
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least five years.

Aureole, Las Vegas
  Wine Director: Steven Geddes
Bin 36, Chicago
  Wine Director: Brian Duncan
Eleven Madison Park, NYC
  Wine Director: John Ragan
Blackberry Farm, Walland, TN
  Wine Director: Andy Chabot
Picasso, Las Vegas
  Wine Director: Robert Smith

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD

Presented by Southern Wine & Spirits of New York
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years.

Dale DeGroff
  Dale DeGroff Co., Inc., NYC
Merry Edwards
  Merry Edwards Wines
  Sebastopol, CA
David Lett
  The Eyrie Vineyards
  McMinnville, OR
Bobby Stuckey
  Frasca Food and Wine
  Boulder, CO
Terry Theise
  Terry Theise Estate Selections
  Silver Spring, MD

OUTSTANDING SERVICE AWARD

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past five years.

Canlis
  Seattle
  Owners:The Canlis Family
Gary Danko
  San Francisco
  Owner: Gary Danko
Spiaggia
  Chicago
  Owner: Tony Mantuano
Terra
  St. Helena, CA
  Owners: Hiro Sone and Lissa Doumani
Vetri
  Philadelphia
  Owner: Mark Vetri

BEST CHEFS IN AMERICA

Presented by American Express®
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past five years. The three most recent years must have been spent in the region where chef is presently working.

BEST CHEF: PACIFIC (CA, HI)
Douglas Keane
  Cyrus
  Healdsburg, CA
David Kinch
  Manresa
  Los Gatos, CA
David Myers
  Sona
  Los Angeles
Craig Stoll
  Delfina
  San Franciso
Michael Tusk
  Quince
  San Francisco

BEST CHEF: MID-ATLANTIC (DC, DE, MD, NJ, PA, VA)
Cathal Armstrong
  Restaurant Eve
  Alexandria, VA
Jose Garces
  Amada
  Philadelphia
Maricel Presilla
  Cucharamama
  Hoboken, NJ
Cindy Wolf
  Charleston
  Baltimore
Eric Ziebold
  CityZen
  Washington, DC

BEST CHEF: MIDWEST (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker
  112 Eatery
  Minneapolis
Colby Garrelts
  Bluestem
  Kansas City, MO
Tim McKee
  La Belle Vie
  Minneapolis
Alex Roberts
  Restaurant Alma
  Minneapolis
Adam Siegel
  Bartolotta's Lake Park Bistro
  Milwaukee

BEST CHEF: GREAT LAKES (IL, IN, MI, OH)
Graham Elliot Bowles
  Avenues
  Chicago
Carrie Nahabedian
  Naha
  Chicago
Bruce Sherman
  North Pond
  Chicago
Michael Symon
  Lola
  Cleveland
Alex Young
  Zingerman's Roadhouse
  Ann Arbor, MI

BEST CHEF: NEW YORK CITY (FIVE BOROUGHS)
Michael Anthony
  Gramercy Tavern
Terrance Brennan
  Picholine
David Chang
  Momofuku Ssäm Bar
Wylie Dufresne
  WD-50
Gabriel Kreuther
  The Modern

BEST CHEF: NORTHEAST (CT, MA, ME, NH, NY STATE, RI, VT)
Patrick Connolly
  Radius
  Boston
Rob Evans
  Hugo's
  Portland, ME
Clark Frasier and Mark Gaier
  Arrows
  Ogunquit, ME
Michael Leviton
  Lumière
  West Newton, MA
Marc Orfaly
  Pigalle
  Boston

BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)
Scott Dolich
  Park Kitchen
  Portland, OR
Maria Hines
  Tilth
  Seattle
Holly Smith
  Café Juanita
  Kirkland, WA
Ethan Stowell
  Union
  Seattle
Jason Wilson
  Crush
  Seattle

BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV)
Hugh Acheson
  Five and Ten
  Athens, GA
Arnaud Berthelier
  The Dining Room
  The Ritz-Carlton, Buckhead
  Atlanta
Linton Hopkins
  Restaurant Eugene
  Atlanta
Mike Lata
  Fig
  Charleston, SC
Robert Stehling
  Hominy Grill
  Charleston, SC

BEST CHEF: SOUTHWEST (AZ, CO, NM, NV, OK, TX, UT)
Saipin Chutima
  Lotus of Siam
  Las Vegas
Sharon Hage
  York Street
  Dallas
Ryan Hardy
  Montagna
  Aspen, CO
Lachlan Mackinnon-Patterson
  Frasca Food and Wine
  Boulder, CO
Andrew Weissman
  Restaurant Le Rêve
  San Antonio, TX

BEST CHEF: SOUTH (AL. AR, FL, LA, MS)
Zach Bell
  Café Boulud
  Palm Beach, FL
Michelle Bernstein
  Michy's
  Miami
John Currence
  City Grocery
  Oxford, MS
Chris Hastings
  Hot and Hot Fish Club
  Brimingham, AL
Douglas Rodriguez
  Ola
  Miami Beach, FL

2008 James Beard Foundation America’s Classics Awards

Bagaduce Lunch
  19 Bridge Road (Route 176), Brooksville, ME
  Owner: Judy Astbury
Bagaduce Lunch, a simple seafood shack overlooking Maine’s picturesque Bagaduce Falls, has been a summertime destination since it opened in the early 1960s. Local fishermen supply Judy Astbury, daughter of original owner Vangie Peasley, with just-caught seafood for her prized crab rolls, sweet scallops, and juicy fried clams. All that, plus sensational sides and Vangie’s homemade pies, make this a must for tourists and locals alike.

Irma’s Restaurant
  22 N. Chenevert Street, Houston
  Owner: Irma Galvan
If you want to get elected to public office in Houston, you’d better be seen at Irma’s, Irma Galvan’s downtown Houston breakfast and lunch spot that’s become a community gathering place. Among the knick-knacks, kitchy artwork, and memorabilia that plaster the walls, business honchos and blue collar workers sit side-by-side enjoying authentic, high-quality Tex-Mex dishes like breakfast soft tacos and beef and ancho chile gravy, served with Irma’s famous fruit-laced lemonade.

Maneki
  304 Sixth Avenue South, Seattle
  Owner: Jean Nakayama
With a rich history that stretches over a century—it has been around through both world wars, Japanese internment, and has even seen one of its former dishwashers become the Prime Minister of Japan—Maneki is the only surviving restaurant from Seattle’s once-bustling Japantown. Comfort food dishes like agedashi tofu and takoyaki share the menu with sushi and sashimi, satisfying homesick Japanese locals and introducing a new generation to traditional Japanese cooking.

Jumbo’s
  7501 NW 7th Avenue, Miami
  Owner: Cori Flam
Family owned for over 50 years, Jumbo’s was one of the first Miami restaurants to integrate in 1966 and was the first white-owned restaurant in the city to hire black front of the house workers. Known for its luscious fried shrimp, Jumbo’s also serves soul food favorites like oxtails and rice, chicken fried steak, and specialties named after local schools and sports teams. The neon sign that welcomes diners (24 hours a day) sums up the Jumbo’s experience with the words "a nice place for nice people."

Tufano’s Vernon Park Tap
  1073 Vernon Park Place, Chicago
  Owner: Joseph DiBuono
One of the few remnants of Chicago’s Little Italy, Tufano’s Vernon Park Tap has been owned and operated by the same family since it opened as a bar in the early 1930s. The small table in the bar’s kitchen has since expanded to include two dining rooms that are regularly packed with businessmen, police officers, families, and pre-game sports fans. The restaurant’s chalkboard menu offers diners Italian-American classics like lemon chicken, eggplant Parmesan, and fettuccini Alfredo at prices that make just about everyone a regular.

You can read more details on the James Beard website which underwent a face lift recently.

RELATED LINKS:
Announcement of the 2009 James Beard Nominees
2008 James Beard Award Winners
2007 James Beard Award Winners
Press Release
Grant Achatz: Alinea

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Tuesday, May 08, 2007

2007 JAMES BEARD WINNER

posted by snekse
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And the winner is...

In my opinion, Chef David Chang @ Momofuku Noodle Bar, for receiving the highly competitive Raising Star Chef Award. This honor is given to a chef under 30 who "display an impressive talent and who is likely to have a significant impact on the industry in years to come". Congrats to Chef Chang!

Other notable winners include...

Outstanding Chef: Michel Richard @ Citronelle
Outstanding Pastry Chef: Michael Laskonis @ Le Bernardin
Outstanding Restaurant: Rick Bayless @ Frontera Grill
Outstanding Restaurateur: Thomas Keller @ TFL & Per Se
Outstanding Service: TRU , Chicago IL
Outstanding Wine & Spirits Professional: Paul Draper, Ridge Vineyards, Cupertino, CA

Best New Restaurant: L'Atelier de Joel Robuchon in New York

Best Chef Awards
CHEFS WHO HAVE SET NEW OR CONSISTENT STANDARDS OF EXCELLENCE IN THEIR RESPECTIVE REGIONS. EACH CANDIDATE MAY BE EMPLOYED BY ANY KIND OF DINING ESTABLISHMENT AND MUST HAVE BEEN A WORKING CHEF FOR AT LEAST THE PAST 5 YEARS. THE 3 MOST RECENT YEARS MUST HAVE BEEN SPENT IN THE REGION WHERE CHEF IS PRESENTLY WORKING.
**NOTE: This is a list of select regional winners

America's Classics restaurants
  • Aunt Carrie's, Narragansett, R.I.
  • Doe's Eat Place, Greenville, Miss.
  • Primanti Brothers, Pittsburgh
  • Brookville Hotel, Abilene, Kan.
  • The Pickwick, Duluth, Minn.
  • Weaver D's, Athens, Ga.
Book Awards

Cookbook of the year: Matt Lee & Ted Lee
The Lee Brothers Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners

COOKBOOK HALL OF FAME: Mollie Katzen
Moosewood Cookbook

ASIAN COOKING: James Oseland
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia

BAKING AND DESSERT: Dorie Greenspan
BAKING: From My Home To Yours

PROFESSIONAL POINT OF VIEW: Alain Ducasse & Frédéric Robert
GRAND LIVRE DE CUISINE: Alain Ducasse's Desserts & Pastries

ENTERTAINING: Cheryl Alters Jamison & Bill Jamison
The Big Book Of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry

GENERAL: Roy Finamore
TASTY: Get Great Food on the Table Every Day

INTERNATIONAL: Marcus Samuelsson
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

PHOTOGRAPHY: Karl Petzke (Photographer)
MICHAEL MINA: The Cookbook

REFERENCE: Marion Nestle
What To Eat

SINGLE SUBJECT: John Scharffenberger & Robert Steinberg
The Essence of Chocolate: Recipes for Baking & Cooking with Fine Chocolate

Congratulations to all the winners. Congrats to chef Achatz of Alinea for racking up yet another accolade. Congrats to Traci Des Jardins for what many believe is some long overdue recognition. And a really big congrats to Celina Tio for taking home the Midwest award, even if I didn't wish her luck ;-p

And a special congrats to the America's Classics, which I thought were pretty cool. Now I'll have to hunt a couple down.

RELATED LINKS:
2007 JAMES BEARD NOMINEES ANNOUNCED
RESTAURANT REVIEW: TRU Restaurant, Chicago, IL
RESTAURANT REVIEW: Alinea, Chicago, IL
INTERVIEW: Thomas Keller
2007 James Beard Foundation Award Winners
2008 James Beard Award Winners

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Tuesday, March 20, 2007

2007 JAMES BEARD NOMINEES ANNOUNCED

posted by snekse
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Nominees and special honorees for the 2007 James Beard Foundation Awards were announced recently.

For whatever reason, I personally found the nominees for this entire category of much interest.
Nominees for Rising Star Chef of the Year:
  • Nate Appleman, A16 (San Francisco);
  • Graham Elliot Bowles, Avenues (Chicago);
  • David Chang, Momofuku Noodle Bar (New York City);
  • Patrick Connelly, Radius (Boston);
  • Daniel Humm, Eleven Madison Park (New York City)
A lot of big names in there - should be an interesting one to watch.

Good luck to chef Colby Garrelts of Bluestem who was nominated in the BEST CHEF: MIDWEST category.

Congrats to José Ramon Andrés and Bobby Flay who were both inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.

And this year's Lifetime Achievement Award went to Barbara Kafka for her numerous cookbooks and print media bylines.

You can read more details on the James Beard website.

Now I'm off to listen to the Winery Profile: Staglin Family Vineyards podcast by Grape Radio that was nominated for a BEST WEBCAST award.

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Tuesday, November 07, 2006

Rock the Vote: 2007 James Beard Nominations

posted by snekse
James Beard Logo
For all of you hardcore megalomaniac foodies out there, here's your chance to weld your powers. The James Beard Foundation has digitized their nomination process. So now you can influence others by nominating your favorite gastronomic idols for free at home in the comfort of your own pajamas/underwear/birthday suit, or who knows, maybe even someone else's underwear.

Oh, and for those in my neck of the woods, take heed to the little factoid that the ulterior epicure pointed out.
One notable change in this year's categories: they've bifurcated the "Midwest" states (IA, KS, MN, MO, NE, ND, SD, WI) and the "Great Lakes" states (IL, IN, MI, OH) categories. No offense, Illinois, but you know, you all were hogging the awards for the middle of the country. The way Chicago's been performing, lately, I wouldn't be surprised if you all got your own category next year! Now, maybe some local Kansas City chefs can close in on an award!

So get out America and Rock the Vote this election Tuesday!

***UPDATE***
The nominees have been announced.
As have the Winners of the 2007 James Beard Awards.

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